Maple Vanilla Walnut Viennese Whirls
Maple Vanilla Walnut Viennese Whirls that are buttery, and melt in the mouth. Dipped in glossy maple glaze and topped with crunchy walnuts for a crispy tender treat.
Ingredients
for the butter cookie base
- 5½ tbsp (80g) unsalted butter softened at room temperature
- 1/2 tbsp (7ml) vanilla extract
- 1/4 cup (30g) powdered Sugar sifted
- ¼ tsp (1g) kosher salt
- 15g egg white
- 3 tbsp (10g) almond flour
- ¾ cup (90g) all-purpose flour
- 1+ tsp milk (to thin out batter if needed)
for the maple glaze
- ⅛ cup (30ml) maple syrup
- ½ cup (50g) powdered sugar
- ¼ cup (25g) walnuts finely chopped
Instructions
for the butter cookie base
- Preheat the oven to 320°F, preferably, at the convection setting and line a baking tray with parchment paper. Prep a 12 or 18 inch piping bag with a 1M Wilton Tip. Soak the piping tip end in boiling water.
- In the bowl of a stand mixer fitting with the paddle attachment, cream the softened butter on medium-low speed until smooth. Sift in the powdered sugar, and add vanilla extract and salt. Cream again until all the sugar is dissolved and the mixture is smooth.
- Pour in the egg white, and mix on medium speed. At first, the butter will separate. Increase the mixing speed to the 2nd highest level and mix for 5-7 minutes or until the egg white liquid is absorbed. Scrape down the bowl every 2 minutes. Turn off the mixer and smear all the butter against the sides of the bowl with a spatula, mixing it all together after smearing. Keep smearing and mixing, until the mixture resembles softened butter again and there is NO TRACE of egg liquid. DO NOT stop, until it reaches this stage or your cookies will spread.
- Sift in the almond flour, cake flour and fold to combine. Fold just until no streaks of flour remain. If the dough gets too tough, stream in milk 1 teaspoon at a time.
- Spoon the batter into the prepared piping bag. Tighten the top of the bag by twisting the top, and pipe out 1 inch cookies. To pipe, hold the bag vertically 1/2 inch from the pan with one hand, and the other hand holding the tip. While squeezing the bag, move your arms in a clockwise motions to swirl the batter. Lightly flick at the end to release batter. Continue until no batter remains.
- Chill the cookies for 5 minutes in the freezer or 10 minutes in the fridge. Bake the cookies in a convection oven (circulates air) for 10-13 minutes or at 14-16 minutes for conventional bake until the edges are slightly golden brown. Remove and cool for 5 minutes before removing to a wire rack to cool completely.
Make the Maple Icing
- In a small bowl combine maple syrup and milk. Sift in powder sugar and whisk until smooth and thickened. Dip half of the cooled cookie into the glaze, place on a wire rack and sprinkle the glazed side with crushed walnuts. Let the glaze harden for 5-10 minutes.
Notes
SUBSTITUTIONS:
- This cookie recipe is best made with cake flour, but all-purpose is more common so it is used.
- For a gluten-free version sub all the all-purpose flour with almond flour.
- For an egg-free version use flax egg (cannot guarantee same results).
- Vegan butter can be substituted in.
- These cookies will stay fresh for one week if stored flat in an air tight container.